These savory galettes are filled with duxelles, a French term for a paste or finely chopped mixture of mushrooms flavored with alliums and herbs.They make a terrific brunch or light lunch or dinner.Egg-and-Mushroom Galettes Print Recipe Pin Recipe Makes 4 galettes Ingredients  8 ounces (226 grams) fresh baby portobello mushrooms, finely chopped¾ teaspoon (2.25 grams) kosher salt½ teaspoon (1 gram) ground black pepper2 teaspoons (10 grams) sherry vinegar1 (8-ounce) package (226 grams) cream cheese, softened½ cup (57 grams) shredded Emmentaler cheese1 large egg yolk (19 grams)All-purpose flour, for dustingAll-Butter Piecrust (recipe follows)5 large eggs (250 grams), divided1 tablespoon (15 grams) waterGarnish: flaked sea salt, finely chopped fresh chives InstructionsPosition oven rack in bottom third of oven.

Preheat oven to 425°F (220°C).Line a rimmed baking sheet with parchment paper.On prepared pan, toss together mushrooms, kosher salt, and pepper; spread in a single layer.Bake until slightly dried, 10 to 15 minutes.Let cool completely on pan.

Drizzle vinegar onto mushrooms, and toss to coat.Leave oven on.In a medium bowl, stir together cream cheese, Emmentaler cheese, and egg yolk until smooth.On a lightly floured surface, divide All-Butter Piecrust into 4 portions (about

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